PERFECT PUMPKIN PANCAKES

PERFECT PUMPKIN PANCAKES

Pumpkin Pancakes are perfect for fall and holiday breakfasts. Plus it’s a great way to use up any leftover canned pumpkin, and the kids love them.

PERFECT PUMPKIN PANCAKES

  • 1 egg
  • 1 2/3 cups milk
  • 1/2 cup canned pumpkin
  • 2 tablespoons melted butter
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2 cups flour
  • 2 tablespoons packed brown sugar
  • 1 tablespoon McCormick® Pumpkin Pie Spice
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  1. Beat egg in medium bowl.
  2. Add milk, pumpkin, butter and vanilla; mix well. Mix remaining ingredients in large bowl until well blended.
  3. Add pumpkin mixture; stir just until blended.
  4. Let stand 5 minutes.
  5. Pour 1/4 cup of batter per pancake onto preheated lightly greased griddle or skillet.
  6. Cook 1 to 2 minutes per side or until golden brown, turning when pancakes begin to bubble.
  7. Courtesy of McCormick

 

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